Відео

Yeah, definitely need to be careful. I just use the fire resistant mat and watch what I'm doing. It is usually pretty simple, just be careful.

@@RichardStevens81 - got it! thanks for watching!

@@smokinjoe4709 personally, I would rather them be undercooked than fall off the bone. These were good for our tastes. To each their own…

@@BuQeyeBBQ I said slightly undercooked. Fall off the bone would be extremely overcooked. Keep smokin brother.

Great question...I don't really. I actually don't have the can cooker anymore. I got rid of it just because I didn't really use it for how it was intended. It was interesting for sure. If i was more of a camper, I'd have used it more I am sure.

@@johnadams-td3bu great to hear

@@69Cuda21Challenger It was really good! thanks for watching.

@@aidanh9986 you are the best!

At the time they didn’t but glad they do now!

@@thefitzwater4805 oh yeah? I haven’t looked around here of late. But you should search beef marinade in my videos. it is my go to and I love it. It has a jakey pic of a cartoon cow in the thumbnail, lol.

@BuQeyeBBQ the closest sams club to me is north canton, I wasn't thrilled they stopped but I'll def check out yours. Tha nks

@@thefitzwater4805Been to N Canton many times. I actually think it was Green OH…that was in a past professional life though…

@@JasonTolentino Thanks for watching!

14/16ths.... love you videos and especially this one, headed to get one myself. BTW it's 7/8th

@@ericmccoy3418 thanks! I love the table. worked out so well. sometimes a blind squirrel finds a nut!

@@mnbsay9548 it is a pretty fun cook

where did you buy the rib cage?

@@robertdoucette267 hello, Robert I rotisserie rack is for Napoleon Grills, I got mine from Crawford Outdoors, the box says Hays KS. I looked it up just a few minutes ago and it’s showing them in stock. I used mine on our Webber 22 with the rotisserie motor and spit, didn’t even have to use the counter weight. I’m really happy with this rib rack, you will have to trim the ribs to size. Again I think you’re going to be surprised how well this rack works. One negative, it’s sturdy but like everything nowadays it’s probably going to need to be replaced in five years or so. Good Luck 👍

@@BuQeyeBBQ The rack worked out fine. Thank you again for the video.

@@mordakie3805 thanks for watching!

@@BuQeyeBBQ this is a good tutorial I dread making ribs because of how long it takes ..

@@mordakie3805 same. check a more recent rib cook on a rotisserie, it was pretty good too.

I had trouble with my Smokefire too. Weber had it serviced and it was better after that but still not perfect. When it didn't fail on me it put out good food but I felt like I always had to have "plan B" in the back of my mind. I do love the Weber Kettle though!

I have heard and seen people say yes to canning and no to it. I'm no canning expert so I have never done it. We just eat them with in a few months and they have been good in the fridge. Thanks for watching.

@@fireplugrm love the comment. love it a lot more than our fam loves mushrooms, haha. Thanks for watching!

@@phillipettress9569 you do you!

@@phillipettress9569 who is Burt?

@@phillipettress9569 you do you

@@brianr.8367 thank you!

@@AlCatrraz Garlic salt. but look for later recipes…even ones that I stuff in a casing. I really worked on this recipe.

@@BuQeyeBBQ THANX! You used GARLIC SALT & KOSHER SALT, that's why I asked... BEST!

Is there any cure #1 in it ?

@@robertlong4118 not in this batch but I have added it. when I don’t use it I just freeze it in small portions and thaw/use as needed.

I don't actually know. My suspicion is that it can...i need to try...

Thanks!

right?

Yeah, I am definitely trying to figure out next steps...walls and such. I'm looking forward to finishing it out!

lol

I've definitely made some too vinegary too. This batch was a pretty good balance. From what I have researched, you can't cut the vinegar by more than half to keep the eggs fresh.

ahhhh, great to know, thanks so much…I see people use flax and grape seed oils a lot. I was under the impression that they (at least the grape seed) were a higher smoke point too. Mistake? appreciate the comment l sir.

@@BuQeyeBBQ Grape seed has a smoke point in the low four hundreds (not ideal) flax seed is in the low two hundreds (ideal) . For seasoning purposes you want an oil that burns onto the pan and turns into a solid at the microscopic level. Since avocado has the highest smoke point ( low 600) it won't fuse to the griddle like an oil with a low smoke point will. If that answers your question.

@@Diesel357.. Thanks for the info

@@BuQeyeBBQ No problem. I only know cause I did the same thing with avocado oil.

I remember feeling the same way. It cooked some good food and it was a lot better after Weber had it serviced but still not great.

That was so dumb...

Thanks so much for watching and commenting. I have been thinking about doing another version of these of late.

I very much appreciate the comment/question and taking the time to watch my stuff. As far as the PG500...like any smoker/cooker there were positives and negatives. I sold it to someone who already had one PG500 so people like them! For me, the good: Well made. Great looking. Nice cover. Large pellet hopper. The not so good: Kind of a weird temp control/offset. Small inside especially because of the firebox location (I knew how big it was but just seemed smaller than I expected). I found it would get some condensation in the pellet hopper and it would affect the pellet quality, even ruined a hopper of pellets once. That's what I can remember off the top of my head.